Saute' Squash -Tomato Sauce

My recipe today was very easy to prepare. I looked for vegetables in fridge. I saw this fruits and leaves of squash. I mixed them and put some sauce! I add also some condiments for a greater taste. Some of us, I think, will include a can of sardines instead because it is cheaper! I can’t do the same because my hubby is on diet.

Enjoy my new recipe. I am sure you can do it within few minutes….


1/4 kilo squash, cubes
1 cup squash young leaves
1/2 cup tomato sauce
1/2 cup chicken meat, sliced
1 medium red onion, chopped
2 cloves garlic, minced
ground pepper
salt to taste
vegetable oil
1 cup water

Cooking Procedures:

Saute garlic and onion. Add chicken meat and cook until golden brown. Continue stirring. Add squash and water. Cover the pan. Boil until squash is tender. Add tomato sauce and season with ground pepper and salt to taste. Add the squash leaves. Cover the pan and turn off the fire. The remaining heat is enough to cook the recently added leaves. Serve hot!

saute squash tomato

How To Cook Adobong Pusit and Liver Steak

My dinner yesterday was adobong pusit and rice. It is one of my mom’s regular recipe.

I prefer placing my meal in a bowl rather than on plate. I never use fork at home, only spoon. I am using my left hand to hold the bowl.

adobong pusit on cup of rice

Here is how to cook  squid adobo:

Adobong Pusit

1/2 kilogram pusit / squid
2 onions, sliced
2 cloves garlic, minced
2 tomatoes, sliced
cooking oil
soy sauce
black pepper


1) Clean pusit by pulling the tentacles. Then discard the teeth, cuttlebone (the sword-like structure) and the innards. Keep the tentacles, head, ink sac and the body . Rinse well with clean water and cut to desired sizes. Set aside.
2) Saute garlic, onion and tomatoes
3) Add the squids and desired amount of water. Mom’s version is always like a swimming pool. The seven of us really like more soup. Her version is like a drought, even if it is rainy days. Peace!
4) Bring to boil until pusit are tender.
5) Add black pepper and soy sauce to taste.
6) Serve.

My lunch a while ago was liver steak. Honestly, I never thought it was a liver steak. The steaks I knew are from  meat and fish.

liver steak

Lets get cooking!

Liver Steak

1/4 kilogram liver (pig, though I prefer chicken’s )
2 clove garlic, minced
2 onions, sliced crosswise to make onion rings.
vegetable oil
2 medium size calamansi
soy sauce and black pepper


1) Deep fry liver until it become firm. Strain and set aside.
2) Saute garlic.
3) Add fried liver and little amount of water. Bring to boil.
4) Add soy sauce and black pepper to taste.
5) Top onion slices. Continue boiling for another minute.
6) Remove from fire and serve.

Ginisang Tahong With Ampalaya Shoots, Talbos

This tahong dish looks really yummy! Might not be true if you’re a bitter hater. The enticing leaves you see are bitter ampalaya shoots, talbos. The taste is even bitter than ampalaya fruits.

ginisang tahong and talbos ng ampalaya

Ampalaya, bitter gourd, is a vine plant. It need support for its growth. Farmers build a horizontal treillage (balag) to provide sturdy support. The height is about six feet and may vary depending on farmer’s height. My father is rather short so he tend to build a lower balag.

Not all ampalaya shoots are harvested for sale. In fact, bitter gourd is grown for its fruits, not for its shoots.  All ampalaya leaves from stem base and before it reaches the balag are removed. I never know what is the purpose. Shoots grow about 12 inches above the ground and before it reaches the balag. Those shoots are harvested and sold. A farmer can only harvest large quantity of talbos ng ampalaya if he has a wide plantation area.

Now lets deal with the yummy bitter dish.

Gather all the ingredients:

1/2 kilogram tahong, be sure there is no RED TIDE SCARE before buying
2 gloves garlic, minced
3 onion bulbs, sliced
one thumb size ginger, sliced
3 tomatoes, crunchy ripe, sliced
1/4 kilogram talbos ng ampalaya
1 cup water
vegetable oil

Follow the cooking procedures:

1) Wash tahong thoroughly. Removed all adhering dirt with a sharp knife. According to my neighbors, mussel storage even in refrigerator and freezer is not recommended. Rinse other veggie ingredients in running water.

2) Saute onions, garlic, ginger and tomatoes for fifteen minutes over low flame. A regular fast saute can be done alternatively.

3) Add tahong and water and bring to boil for five minutes.

4) Add patis (fish sauce) to taste.

5) Drop ampalaya shoots. Continue boiling for 30 seconds and remove from flame immediately.